Tostadas de queso (cheese tostadas)
I usually make these tostadas to enjoy as a snack whenever I have tortillas leftover at home,and they are always a success. The first time I had something similar was at a kids’ party in Mexico City. I haven’t seen or found anything like them at street food stalls,but they are delightful and a wonderful vegetarian option.
INGREDIENTS
Jalapenos toreados (blistered jalapenos)
I love being able to buy fresh jalapenos in Australia. Every time I visit the supermarket I always end up buying at least a couple to spice up my meals or,in this case,to grill and keep in a big jar for whenever I have a craving.
I remember,when I was living in Mexico City,making tacos de carne asada with my friends. We would share the cooking tasks,and I was usually in charge of pouring all the sauces into the jalapeno jar. The fun of this is that you can add more or less of any ingredient – your choice!
INGREDIENTS
- 10 fresh jalapeno chillies
- 1 tsp garlic salt
Tostadas
Tostadas are the Mexican version of toasties. They are used in many dishes or as a base for thousands of toppings – I remember eating them just with cream and salsa when I lived in the city.
A tostada is simply a deep-fried corn tortilla. You can also dry-toast the tortillas in a comal over low heat until crisp,but watch carefully that they don’t burn.
Feel free to add them anywhere you like – either by themselves or topped with a nice thick cream,avocado,cheese,refried beans,salsa …
Tortillas de maiz (corn tortillas)
What’s the difference between nixtamal and cornmeal tortillas? Nixtamal is a Nahuatl word that means “masa” and “ash” – the process involves cooking corn kernels with limewater,then grinding them to make dough (masa),which is then pressed into tortillas using a machine or tortilla press. It is the traditional and best way to make tortillas,but it’s also a time- and labour-intensive process.
In this recipe we are going to use cornmeal,as it is easier to find. Cornmeal is made from cooked corn – brands like Maseca and Minsa are the most popular and I have found them at Latin American markets,even in Europe. Some Asian or Indian supermarkets also sell cornmeal,but labelled as “maize flour”. I keep maize flour at home always,as it saves me from emergencies that Mexicans dread,like there not being any tortillas at the supermarket!
INGREDIENTS
I love that pico de gallo is becoming more popular outside of Mexico. It’s an easy,healthy and versatile salsa that can be used as a salad,side,topping or filling. I highly recommend you try it with different dishes to find your favourite pairing – I especially love to serve pico de gallo with roast chicken tacos … it’s the best!
INGREDIENTS
- ½ white onion,diced
- 4 green jalapeno,serrano or Thai chillies,finely chopped
- handful of coriander leaves,finely chopped
- juice of 2 limes
- 1 tsp table salt
- tomatoes,diced into 3cm cubes
METHOD
- Place the onion,chilli and coriander in a bowl,add the lime juice and salt and gently stir for 3 minutes. Add the tomato,stir and serve straight away. Pico de gallo is best eaten on the day it is made.
Makes about 450g (2½ cups)
Serves 4
This is an edited extract fromCDMX by Rosa Cienfuegos,published by Smith Street Books,distributed by Thames&Hudson Australia,RRP $55.00. Photography by Alicia Taylor.Buy now